Shami Kebab
These savory lentil and meat patties are a classic Pakistani appetizer. Spiced with aromatic whole spices, they are crispy on the outside and tender within. Shami kebabs are perfect for entertaining or as a delightful snack.
En original opskrift af Forkin
- Tid i alt
- 1 t. 45 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 586 kcal
Allergenoplysninger: kan indeholde æg. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
- 250 gboneless beef, cut into 1-inch cubes
- 0,5 kopchana dal, rinsed
- 0,5 stk.yellow onion, roughly chopped
- 3 fedgarlic, peeled
- 15 gginger, peeled
- 2 stk.green chili
- 1 stk.cinnamon stick
- 1 stk.black cardamom pod
- 3 stk.clove
- 0,5 tsk.black peppercorn
- 0,5 tsk.cumin seed
- 0,5 tsk.coriander seed
- 0,25 tsk.turmeric powder
- 1 tsk.salt
- 2 kopwater
- 1 stk.egg, beaten
- 0,25 kopfresh coriander, finely chopped
- 2 spsk.mint leaf, finely chopped(valgfrit)
- 0,5 kopfrying oil
Udstyr
food processor · large skillet · paper towels · large pot
Fremgangsmåde
Trin for trin
- 1
Combine the beef, chana dal, yellow onion, garlic, ginger, green chilies, cinnamon stick, black cardamom pod, cloves, black peppercorns, cumin seeds, coriander seeds, turmeric powder, and salt in a large pot or pressure cooker.
- 2
Add the water to the pot, ensuring all ingredients are submerged.
- 3
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the beef is very tender and the dal is soft and has absorbed most of the water. If using a pressure cooker, cook for 15-20 minutes after pressure is reached.
Ca. 40 min.
Kokkens note: If there's excess water, remove the lid and cook on medium heat until it evaporates.
- 4
Remove the pot from the heat and let the mixture cool slightly.
Ca. 10 min.
- 5
Remove and discard the whole spices (cinnamon stick, black cardamom pod, cloves).
Ca. 1 min.
- 6
Transfer the cooked mixture to a food processor and pulse until a coarse, well-combined mixture forms. Alternatively, pound it in a mortar and pestle or grind it twice through a meat grinder.
Ca. 5 min.
Kokkens note: Do not over-process; a slightly coarse texture is desirable.
- 7
Transfer the mixture to a large bowl and let it cool completely, about 30 minutes, to make it easier to handle.
Ca. 30 min.
- 8
Add the beaten egg, fresh coriander, and mint leaves to the cooled mixture. Mix thoroughly until everything is well incorporated.
Ca. 3 min.
- 9
Divide the mixture into 12-16 equal portions and shape them into flat, round patties, about 1/2 inch thick.
Ca. 10 min.
Kokkens note: Lightly oil your hands to prevent sticking.
- 10
Heat the frying oil in a large skillet over medium heat.
Ca. 2 min.
Kokkens note: Ensure the oil is hot but not smoking.
- 11
Fry the kebabs in batches for 3-4 minutes per side, or until golden brown and crispy.
Ca. 8 min.
Kokkens note: Do not overcrowd the pan, as this can lower the oil temperature and make the kebabs greasy.
- 12
Remove the fried kebabs from the skillet and place them on a paper towel-lined plate to drain excess oil.
- 13
Serve hot with mint chutney or a side of raita.
Pr. portion
Næringsindhold
- Kalorier
- 586kcal
- Protein
- 19,3g
- Kulhydrat
- 24,8g
- Fedt
- 46g
- Kostfibre
- 5g
- Sukker
- 4,9g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftover shami kebabs in an airtight container in the refrigerator.
Reheat in a pan over medium heat until warmed through, or in an oven at 180°C (350°F) for 10-15 minutes.